Too Good to Be True | A Gluten Free, No Sugar AND Decadent Dessert!

glutenfree, dairyfree, nutfree chocolate muffins or coffee cake with added antioxidants

Believe me when I say, you can eat healthy, gluten free desserts without any added sugar and still enjoy a dish of decadence! Say sayonara to feeling deprived when you’re watching your weight or cleaning up your diet!

If it sounds too good to be true, we thought so, too, until we discovered Chef Danielle Shine’s Vegan Sweet & Healthy Chocolate (Eggplant) Muffins. After adding a little Sprout and Rosebud sparkle, we must say, of all our veggified recipes, this one takes the cake!

The rich flavor of the cacao mixed with the hint of coffee is a mouth-watering combo, and provides an antioxidant, free-radical fighting  along with the … eggplant! Stay with us; it’s delicious, and you don’t even taste it. It even impressed the very picky meat-and-potatoes-minded dinner guests!

The sweetness of the pitted dates (aka no sugar!) and the maca come together, and you’ve got yourself quite a sweet treat to boost your mood and your body.

PS. These also freeze beautifully, and can be used for on-the-go breakfasts & snacks!

Too Good to Be True Cake

Serves 6-8

Ingredients

  • 1 small to medium eggplant, or 1/2 cup steamed eggplant, once squeezed
  • 1 bar of dark chocolate – 70% or higher is best; we used 88%
  • 2 tbsp ghee, olive oil, coconut oil or a blend of all three
  • 2 eggs
  • 3 tbsp cacao powder
  • 1 1/2 tsp fresh ground coffee
  • 8-10 medjool dates, pitted
  • 1 cup gluten free flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • ¼ tsp sea salt
    Note: you can make this recipe vegan by omitting eggs and relying on oil instead of butter or ghee. For Paleo, sub your gluten-free flour with almond flour. If steering clear of nightshades, omit the eggplant, keep the eggs, and you’ve still got yourself a rich antioxidant infused dessert!

Directions

  1. Chop eggplant into large chunks and steam.
  2. Pre-heat oven 400F.
  3. Once eggplant is mushy, peel off the skin, if desired, and squeeze as much of the liquid out as you can.
    It will be a mess! If you have kids, now’s the time to get their help because it’s a lot of fun, and also kind of gross. 🙂
  4. Place lump of eggplant in food processor with dates, eggs, cacao, ground coffee, baking soda, baking powder, and salt.
  5. Break up the bar of dark chocolate into chunks (lessens melting time) and on medium-low heat, melt along with the oil or butter until liquid, stirring constantly to prevent burning or sticking.
  6. Pour into food processor. 
  7. Add gluten free flour to processor, and blend until well combined, scraping down the sides when needed.
  8. Pour mixture into pre-greased baking tin.
  9. Bake for 10-12 minutes, or until an inserted fork comes out almost clean.
    (Sometimes, with gluten free baking, the goods will get dry if baked fully, like traditional baked goods. Either way, if the texture is not perfectly to your liking, slice some fruit on it, drizzle tahini or frost with an icing of your choice, and neither you, nor your guests, will be able to tell! 🙂 
  10. Remove from oven, leave to cool for a few minutes, then flip onto a wire cooling rack until ready to serve.
  11. Serve & enjoy! 

As always, we love hearing how you take these recipes and further customize and create ones that are yours! Share your creations with us on social media or leave us a comment below!

Cheers to decadent gluten-free goodness!

Asian Black Rice Salad: An Easy, Elegant Favorite

Black rice with chopped vegetables and drizzled with sesame seeds and sriracha. So good and good for you!

Looking for a fast, easy and healthy dish for your next soiree? Try out this new Thanksgiving fave in our house: Asian Black Rice Salad! The subtle heat of the hot sesame oil along with the crunch of the veggies and antioxidant-rich black rice make this dish a healthy and memorable addition to any table.

 

Asian Black Rice Salad
Ingredients:

  • 2 cups cooked black rice
  • 1/2 cup napa cabbage, chopped (substitute chopped kale, if desired)
  • 1/3 cup red bell pepper, chopped
  • 1/3 cup green bell pepper, chopped
  • 1/4 cup scallions, chopped (substitute chopped yellow or white onion, if desired)
  • 1/4 cup sesame oil
  • 1/8 cup rice vinegar
  • 2 Tbl soy sauce or gluten free Tamari
  • 2 Tbl roasted sesame seeds
  • 1-2 Tbl sriracha
  • 1 Tbl hot sesame oil
  • 1 tsp garlic powder

Directions:

  • Combine the rice and veggies in a large mixing bowl
  • Whisk the sesame oils, rice vinegar, Tamari, and garlic powder
  • Pour dressing over the rice and veggies and stir so you’re coating the rice
  • Transfer the dressed rice and veggies to your desired serving dish
  • Drizzle the Sriracha
  • Sprinkle sesame seeds
  • Serve

Bon appetit!Black rice, unchopped napa cabbage and varieties of bell peppers and scallions, chopped vegetables, vegetables mixed with rice

 

Italian “Fried” Cauliflower

This recipe is one of my absolute favorites! It’s been in the family for a few generations, if you can believe it, and it’s remarkably easy, gluten free and healthy! (No, really.)

file_002-1Ingredients:

  • One head of cauliflower
  • Italian seasonings of your choice; I enjoy:
    • 1 Tbl of basil
    • 1 tsp of oregano
    • 1/2 tsp garlic powder or 2-3 garlic cloves minced
    • 1/2 tsp salt
    • 1 tsp black pepper
  • 1/4 cup olive oil
  • 1/2 cup gluten free flour or gluten free bread crumbs
  • 2 eggs
  • 2 Tbl Parmesan cheese (optional)

Cooking Tools:

  • Multiple mixing bowls
  • Mid to large size frying pan
  • Tongs (a fork will also do!)
  • Whisk (or another fork)

Directions:

  1. Heat half of the oil in the pan on medium heat.
    Watch the oil; you do not want it to burn!
  2. Chop (or break) the cauliflower into medium-sized florets and steam.
  3. In a mixing bowl, beat the eggs with the Italian seasonings. Include the Parmesan, if you’d like.
  4. In a separate bowl, mix the salt and pepper with the flour.**You are now going to start dipping the cauliflower into each of these mixtures then “frying.” To make it easier with less clean-up, set up your bowls near the stove and put them in this order: cauliflower // egg mixture // flour**
    File_000 (1).jpeg
  5. Test the pan to make sure it’s hot by sprinkling a little water into the pan. If it doesn’t sizzle, turn up the heat then check again in 1-2 minutes; once you hear a sizzle when dropping in water, you’re good to go!
  6. Fork each cauliflower floret, coat in the egg mixture, then coat with the flour or breadcrumbs. Drop into the pan.
  7. Using the tongs or fork , turn the cauliflower over once it’s browned and crispy on one side. You may only need to turn it twice; other times, you’ll need to turn it 3 times to make sure you get all the sides.
  8. Repeat for each floret; put as many in the pan as you’d like leaving enough room that they aren’t on top of each other.
  9. Once all the florets have been fried, plate and serve! They are delicious as a side item, or just on their own at any time of the day. (Even breakfast!)
  10. Enjoy!

A few other tips:

  • If you’re looking to cut carbs, you can skip the flour/breadcrumb step and, instead, steam the cauliflower florets, put into a pan and pour the egg mixture over them. Let it sit for a little bit until the egg sets, then flip them (either individually or as an omelet.)
  • You can also follow steps 1-6 above, but then bake in the oven at 350 until browned if you’d prefer rather than frying.

We’d love to hear how you enjoy and any tweaks you try to make this your own recipe! Leave your comments below!

Buon appetito!

Berry, Berry Good Smoothie: A New Take on an Old Classic

berry smoothie, recipe, gluten free, gluten free on the go, easy recipe, breakfast smoothie, breakfast, kid friendly

Although summer is drawing to a close, I still have a hankering for berries. What better way to get them than in my morning smoothie! Taking our old favorite, Green Goddess Smoothie, I added a little OJ and some frozen organic berries (found in the freezer section; cheaper than fresh, but with the same maximum nutritional punch). Also, because my energy has been dragging a bit lately (credited to a wee back injury), I tossed in a few tabs of Brewer’s Yeast for extra Niacin and B-vitamins.

The result? A fresh, delish, superfood smoothie that is just, dare I say it, berry berry good! 😉

The Berry, Berry Good Smoothie

Serves 1
1 – 1 1/2 scoops of Garden of Life RAW Protein, Vanilla flavored (seen here)
1/2 banana
Handful of Spinach or Kale (or both!)
1/4 of an avocado
1/4 cup 100% OJ (squeeze your own, or do like I do and get it from the grocery; if you buy it from the store, read the ingredients. We want only OJ in the list!)
1/4 cup milk (hemp, rice, almond, flax, etc.)
1/2 cup H2O
1/2 cup ice
1/2 tsp maca powder (seen here)
1/4 c. berries
4-5 Brewer’s Yeast tablets, or 1 tsp Brewer’s Yeast powder

For a yummy sorbet and kid-friendly dessert, add a few more ice cubes and blend or freeze until almost solid!

 Bon appétit!

 

New GF Fave & Crave: O’Dough’s Bagel Thins

It’s not always easy forgoing the glutinous goodies, especially when bagels and sandwiches once comprised a good chunk of your diet. And have you ever felt that, no matter how much GF products tout undetectable gluten-freeness, there’s always something that’s just off?

Sometimes, I simply miss the days of authentic bagels & pizza crusts.

You can certainly imagine my excitement when I stumbled upon this new find that truly does give the “real thing” a run for its money!

O’Dough’s Original Bagel Thins (You’d never know it’s not the real thing!) photo cred: odoughs.com

So there I was, at the local grocery store when I found that my go-to English Muffins were once again out of stock. Growing tired of making rice pudding for breakfast and caving to the convenience factor, I grabbed this never-before-seen item in the GF frozen foods section and hoped for the best.

I was delighted by how delicious they were!

The texture and taste are so similar to a NY bagel that it truly made me wonder if I’d picked up the wrong package. (Thankfully, I did not.)

Even better, they are also egg free, vegan, kosher, and all the ingredients are pronounceable. Extra points for being in the regular grocery and thus not requiring an extra trip or a second mortgage. (They were only $3.99 for six!) And you calorie counters might also be pleased to know that one bagel thin is only 100 calories.

Mmmm, so good, and a new fave & crave, I have no doubt!

Looking forward to sampling other goodies in the company’s product line, like pizza crusts, which the Italian girl in me cannot wait to try! If their bagels so closely resemble such a New York classic, imagine what their pizza crust must be like! … I think my stomach just growled.

What are your favorite gluten free goodies?

Peace, Love & Pizza Crusts!